(Gluten-free + Dairy-Free Optional)
This fragrant Garam Masala Chicken Biryani is a feast for the senses and is super easy to make, especially since it's a classic one-pot meal. Get all the authentic Indian flavors without the junk. We make it super simple with our all natural flavorful, handcrafted spice blends for that authentic taste, brimming with some of the best-for-you anti-inflammatory spices: turmeric, cumin, ginger, coriander, fennel, cardamom, cloves, and cinnamon. Perfect dish for leftovers that can still be served up for lunches.
This Quick and easy one pot chicken biryani, is gluten-free and there is no need to add chicken stock, which is full of additives or sodium.
Dairy-Free Optional- You can also make this a dairy-free chicken biryani by substituting the Greek yogurt with cashew yogurt.
DITCH THE STOCK TIP: When adding our spice blends to this soup, there is no need for stock; simple plain water will suffice as the liquid. The spices used in this recipe is packed with nutrients, antioxidants and unique flavors. It’s like making your homemade stock, without the added cost, preservatives or hours of cooking.
Stocking a Real Healthy Spice Pantry For a spark of flavor and nutrients, try a pinch or two of Garam masala or any of these spices in this biryani to everyday American egg dishes, soups, meat dishes, sauces, and baked beans. As tolerance to the spice flavor increases, the amount added can be increased.
Garam Masala Chicken Biryani
1 cup plain Greek yogurt
1 tablespoon ground Nirmala's Turmeric
1 tablespoon ground Nirmala's Cumin
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes
2 tablespoons ghee or canola oil
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
1 medium onion, sliced
1 tablespoon Nirmala's Madras Curry Powder
1 teaspoon Nirmala's Garam Masala
1 1/2 cups uncooked Nirmala's Spiced Basmati Rice
2 cups water
1 cup coarsely chopped carrot
1 teaspoon kosher salt
Garnish (optional) with lime, cut into wedges • 1 bird chili, thinly sliced • ½ cup fresh cilantro, chopped
Stir together yogurt, turmeric, and cumin in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.
In a large skillet, add ghee or oil, ginger, garlic and onion cook over medium-high heat, until onions are slightly brown. Add curry powder, and garam masala, often stirring about 30 seconds.
Add rice and cook, constantly stirring, until rice is toasted, about 1 minute. Add water, carrot, and salt.
Remove chicken from marinade, discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is cooked and rice is tender about 15 minutes.
Remove from heat. Let stand 10 minutes covered.
Serve in bowls. Sprinkle servings evenly with cilantro and chilies. Serve with lime wedges.
NUTRITION INFORMATION Yield: 4 servings, Serving Size: a little under 1 cup Amount Per Serving: Calories: 137.5 calories Total Fat: 3g Saturated Fat: 0g Cholesterol: 0mg Sodium: 425mg Carbohydrates: 20g Fiber: 6g Sugar: 8g Protein: 5g